NBN EN ISO 2450 : 2008
Current
The latest, up-to-date edition.
CREAM - DETERMINATION OF FAT CONTENT - GRAVIMETRIC METHOD (REFERENCE METHOD)
12-01-2013
1 Scope
2 Normative reference
3 Terms and definition
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Test portion
9.2 Blank tests
9.3 Preparation of fat-collecting vessel
9.4 Determination
10 Calculation and expression of results
10.1 Calculation
10.2 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
Annex A (informative) Notes on procedures
Annex B (informative) Alternative procedure using
fat-extraction tubes with siphon
or wash-bottle fittings
Bibliography
Defines the reference method for the determination of the fat content of processed, sour and raw cream in which no appreciable breakdown or separation of fat, due to lipolysis, has occurred. Not applicable for sour creams with starch or other thickening agents.
| DocumentType |
Standard
|
| PublisherName |
Belgian Standards
|
| Status |
Current
|
| Standards | Relationship |
| ISO 2450:2008 | Identical |
| UNI EN ISO 2450 : 2009 | Identical |
| I.S. EN ISO 2450:2008 | Identical |
| UNE-EN ISO 2450:2009 | Identical |
| DIN EN ISO 2450:2009-03 | Identical |
| EN ISO 2450:2008 | Identical |
| BS EN ISO 2450:2008 | Identical |
| SN EN ISO 2450:2009 | Identical |
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